Cuisinart PSC-650C - Slow Cooker User manual

Programmable Slow Cooker PSC-650C
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INSTRUCTION BOOKLET
Countertop
Cooking

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IMPORTANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be followed: 1
. READ ALL INSTRUCTIONS.
2. Do not touch hot surfaces; use handles or
knobs.
3. To protect against risk of electrical shock,
do not immerse the slow cooker housing in water or any other liquid. If housing falls into liquid, unplug the cord from outlet immediately. DO NOT reach into the liquid.
4. To avoid possible accidental injury, close
supervision is necessary when any appliance is used by or near children.
5. Unplug from outlet when not in use and
before cleaning. Allow to cool before putting on or taking off parts.
6. Do not operate any appliance with a
damaged cord or plug or after the appliance has malfunctioned or has been dropped or damaged in any way or is not operating properly. Return the appliance to the nearest Customer Service (see Warranty for details) for examination, repair or mechanical or electrical adjustment.
7
. The use of attachments not recommended
by Cuisinart may cause fire, electrical shock, or risk of injury.
8. Do not use outdoors or anywhere the cord
or unit housing might come into contact with water while in use.
9. Do not use the slow cooker for anything
other than its intended use.
10. To avoid the possibility of the slow cooker
being accidentally pulled off work area, which could result in damage to the slow cooker or personal injury, do not let cord hang over edge of table or counter.
11. To avoid damage to cord and possible fire or
electrocution hazard, do not let cord contact hot surfaces, including a stove.
12. Extreme caution must be used when moving
a slow cooker containing hot oil or other hot liquids.
13. Do not place on or near a hot gas or electric
burner, or in a heated oven.
14. Do not operate slow cooker in water or
under running water.
15. Avoid sudden temperature changes, such as
adding refrigerated foods to a heated pot.
16. CAUTION: TO REDUCE THE RISK OF
ELECTRIC SHOCK, COOK ONLY IN THE CERAMIC POT PROVIDED OR PLACED COOKING RACK INSIDE THE CERAMIC POT. DO NOT USE METAL CONTAINERS.
17. CAUTION: A heated ceramic pot may
damage countertops or tables. When removing the hot ceramic pot from the slow cooker, DO NOT place it directly on any unprotected surface. Always set the hot pot on a trivet or a rack.
18. To disconnect, press the On/Off button, and
then remove the plug from the wall outlet.
SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY SPECIAL CORD SET INSTRUCTIONS
A short power supply cord is provided to reduce the risks of becoming entangled in or tripping over a longer cord. Longer extension cords are available and may be used if care is exercised. If a long extension cord is used, the marked electrical rating of the extension cord should be at least as great as the electrical rating of the appliance. The longer cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over unintentionally. NOTICE This appliance has a polarized plug (one prong is wider than the other). As a safety feature, this plug will fit into a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature.
CONTENTS Important Safeguards......... 1 Introduction ................ 2 Features and Benefits ....... 2 Assembly Instructions ........ 2 Operation Cooking with Timer ......... 3 Setting Cooking Modes ..... 3 Cooking without Timer....... 3 Cooking Guidelines ......... 4
Cleaning and Maintenance .... 5
Warranty Information ........ 72
INTRODUCTION Get ready to enjoy the easiest homemade dinners ever…perfectly cooked, warm and waiting when you walk in the door. Once you plug in your new Cuisinart®Programmable
Slow Cooker and read our instructions, you’ll see how easy it is to use – and how many different things you can cook! With a slow cooker, all the work is done ahead of time, so dinnertime is as relaxing for the cook as it is for the diners. Enjoy!
FEATURES AND BENEFITS 1. Glass Lid with Stainless Steel Rim and
Chrome-Plated Handle See-through glass lid keeps ingredients moist. Stainless steel complements any kitchen. (Not oven-safe.)
2. Cooking Rack
Allows you to use a 1-quart (0.9 L) soufflé pan in your Slow Cooker.
3. Ceramic Pot
6.5-quart (6 L) oval ceramic pot accommodates larger cuts of meat. Stick resistant and dishwasher safe for easy cleaning.
4. Stainless Steel Housing
Stainless steel construction is easy to clean, while wraparound heating elements ensure even cooking.
5. Cooking Time Display
Large display in blue background shows remaining cook time. Countdown time up to 24:00 hours.
6. Timer Control
24-hour timer allows you to set the cook time. After the time expires, the unit automatically switches to the Warm setting.
7. LOW, HIGH and SIMMER Indicator Lights
Indicate the unit is cooking on the Low, High or Simmer setting.
8. WARM Indicator Light
Indicates the unit has automatically switched to the Warm setting if time has expired, or the unit has been manually switched to Warm.
9. Chrome-Plated Handles
Cool-touch insulated handles.
10. Retractable Cord Storage
(not shown) Convenient retractable cord storage.
ASSEMBLY INSTRUCTIONS
TO USE YOUR CUISINART®SLOW COOKER:
1. Carefully unpack the Slow Cooker. 2. Rinse the ceramic pot and glass lid in warm,
soapy water. Rinse well and dry thoroughly.
3. Wipe all interior and exterior surfaces of the
Slow Cooker base with a soft, damp cloth.
4. Place ceramic pot and rack (if using) in the
base of the unit.
5. Place the lid on top of the ceramic pot. 6. Plug in power cord. Your slow cooker is now
ready for use.
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OPERATION
Your Cuisinart®Slow Cooker cooks food
automatically once you set the time and the desired cooking mode. When time expires, the unit automatically switches to the Warm setting and the Warm indicator light illuminates. When cooking time and mode are set, the unit will perform those functions until the cooking time expires or the unit is manually turned off.
Cooking WITH the Timer
1. Place the unit on a clean, dry counter.
2. Remove glass lid. 3. Fill ceramic pot with ingredients. 4. Replace lid. 5. Plug in unit. There will be no power to the
slow cooker until it is turned on.
6. To turn unit on, press On/Off button. The
slow cooker will beep once, and the On/Off red indicator light and colon (: ) on the LCD display will flash.
7. Set the desired cooking time by pushing the
+ or - button. The timer ranges from 00:00 to 24:00 hours in 30-minute increments. NOTE: If there is no timer input, the On/Off and the colon on the reading display will continue to flash.
• Press the + button to increase time in 30-
minute increments or press the - button to decrease time in 30-minute increments.
• Press and hold + or - to scroll automatically
in 30-minute steps.
• Press + and - simultaneously to reset to
00:00. Repeat the above two steps to reset time.
• After setting time, timer display and On/Off
indicator will still flash. Please proceed to setting the cooking mode.
8. Setting Cooking Modes
Set the desired cooking modes by pressing High, Low or Simmer setting. Refer to Cooking Table Guidelines on page 6.
When the desired cooking mode is selected,
the unit will beep once, the blue indicator next to Low, High or Simmer will illuminate to denote the selected cooking mode, and any flashing light will become solid. NOTE: The cooking mode can be overridden by pressing any other mode buttons.
Once cooking time has expired, the unit will
automatically switch to the Warm setting.
The blue indicator light next to the Warm setting will light and remain on Warm for 8 hours maximum (this time can be adjusted at any time). When the Warm time expires, the unit will beep for 5 seconds and then turn off automatically 9. To turn the unit off manually, press the On/
Off button.
10. Lift ceramic pot carefully,
using potholders.
NOTE: The U.S. Department of Agriculture (USDA) recommends that when cooking anything containing meat in a slow cooker, the meat should reach 140°F (60°C) within 2 hours. This ensures that the meat will reach food-safe temperatures in the proper amount of time.
Cooking WITHOUT the Timer
If no timer is set in conjunction with any cooking setting, the selected cooking setting of High, Low or Simmer will default to 24-hour cooking time. 1. Place the unit on a clean,
dry counter.
2. Remove glass lid. 3. Fill ceramic pot with ingredients.
4. Replace lid. 5. Plug in unit. There will be no power to the
slow cooker until it is turned on.
6. To turn unit on, press On/Off button. The
slow cooker will beep once, and the On/Off indicator red light and colon (: ) on the LCD display will flash.
7. Set the desired cooking modes by pressing
High, Low or Simmer setting. Refer to the cooking table guidelines on page 4. If you choose to use the timer, please refer to the Cooking With the Timer section and follow Line 7.
8. When the desired cooking mode is
selected, the unit will beep once, the blue indicator next to Low, High or Simmer will illuminate to denote the selected cooking mode, On will be displayed on LCD and any flashing light will become solid. NOTE: The cooking mode can be overridden by pressing any other mode buttons.
9. Once 24-hour default cooking time has
expired, the unit will beep for 5 seconds then turn off automatically.
10. To turn the unit off manually, press the
On/Off button.
11. Lift ceramic pot carefully, using potholders.
Cooking Guidelines Three cooking modes, Simmer, Low and High, give you the opportunity
to prepare a wider variety of dishes. You can adapt many recipes to slow down the cooking time,
or speed it up, to coordinate meals to your schedule. You will usually want to use the Simmer or Low setting for recipes that cook longer. If you’re
starting a dish later in the day, select the High setting to ensure that your food is cooked, warm, and ready when you’d like to eat.
Setting Guidelines Recipes Program
Temp.
Timer
High
This is the setting to use when you don’t have time for a long, slow cook. It’s also the setting to select when “baking” in your slow cooker.
Casseroles, puddings,
cheesecakes, rolls
212˚F (100˚C)–
165˚F (74˚C)
Programmable
up to 24 hours,
then 8 hours (Warm)
Low
Low is the standard slow cooker temperature, and is ideal for foods that you start in the morning before work, and enjoy at the end of your day.
Braises, roasts, stews,
ribs, casseroles,
shanks, chops, less
tender cuts of meat
soups
200˚F (93˚C)–
165˚F (74˚C)
Programmable
up to 24 hours,
then 8 hours (Warm)
Simmer
The longer the cooking time, the more flavours blend together and intensify.
Soups, stews, stocks 185˚F (85˚C)–
165˚F (74˚C)
Programmable
up to 24 hours,
then 8 hours (Warm)
Warm
Do not use this setting to cook food or as a cooking function. This setting intended only to use with preheated foods.
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165˚F (74˚C)
If cook mode is timed,
Warm defaults to 8 hours
maximum and is
programmable up to
24hrs. If no timer is set,
the unit will turn off at
the end of cooking cycle.

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CLEANING AND MAINTENANCE Unplug your Cuisinart®Slow Cooker and allow it
to cool before cleaning. Place ceramic pot and lid in the dishwasher or wash with warm, soapy water. If food sticks to the surface, fill ceramic pot with warm, soapy water and allow to soak before cleaning. If scouring is necessary, use a nonabrasive cleanser or liquid detergent with a nylon pad or brush.
Slow Cooker
Cookbook
traditional to gourmet recipes
model psc-650c

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BMMPXZPVNBYJNVNGSFFEPNUPHPPOUPEPPUIFSUBTLT.PTUNFBUTBSFCFUUFSXIFODPPLFE PO-PXTMPXFSUIBOPO)JHIBOEUIFSFDJQFTBSFXSJUUFOBTTVDI *GZPVQSFGFSUPTMPXDPPLPO)JHIDVUUIFDPPLJOHUJNFJOIBMG


N

N

5PBEBQUZPVSPXOSFDJQFTUPUIF4MPX$PPLFS ½'PSNPTUSFDJQFTSFEVDFUIFDPPLJOHMJRVJECZBUMFBTUTPVQTBSFUIF
FYDFQUJPO-JRVJETEPOPUFWBQPSBUFBTUIFZEPJOUSBEJUJPOBMDPPLJOHBOEZPVPGUFOXJMMFOE VQXJUINPSFMJRVJEUIBOXIFOZPVCFHBO
½*ONPTUDBTFTBMMJOHSFEJFOUTDBOHPJOUIF4MPX$PPLFSBUPODFBOEDBODPPLBMMEBZPO-PX
TFUUJOH8IJMFJUJTOPUOFDFTTBSZUPCSPXOPSTBVUnWFHFUBCMFTPOJPOTDBSSPUTDFMFSZQFQ QFSTFUDJUNBZBEEUPUIF¿BWPVS#SPXOJOHNFBUTBEETUPUIFJSUBTUFBOEWJTVBMBQQFBMBOE IFMQTUPSFNPWFGBU
½$FSUBJODVUTPGNFBUBSFNPSFBQQSPQSJBUFGPS4MPX$PPLFSDPPLJOHCSJTLFUUJQSPBTUDIVDL
PSSVNQSPBTUCFFGCPUUPNSPVOEQPSLTIPVMEFSPS#PTUPOCVUUMBNCTIPVMEFSWFOJTPO DIJDLFOMFHTBOEUIJHIT1BSUJDVMBSMZMFBODVUTTVDIBTCPOFMFTTTLJOMFTTDIJDLFOCSFBTUPS²OFX HFOFSBUJPO³QPSLMPJOPSUFOEFSMPJONBZTFFNESZXIFOQSFQBSFEJOB4MPX$PPLFS4FFMJTU PGNFBUTUIBUBSFCFTUJO4MPX$PPLFSQBHF
½%BJSZQSPEVDUTNJMLTPVSDSFBNTPNFDIFFTFTXJMMCSFBLEPXOBOEDVSEMF
EVSJOHTMPXDPPLJOH4VCTUJUVUFDBOOFEFWBQPSBUFENJMLPSOPOGBUESZNJMLPSBEEEBJSZ QSPEVDUTEVSJOHUIFMBTUNJOVUFTPGDPPLJOH
½8IFONBLJOHTPVQTBEETPMJEJOHSFEJFOUTUP4MPX$PPLFSBOEUIFOMJRVJEUPDPWFS
*GBUIJOOFSTPVQJTEFTJSFEBEENPSFMJRVJEUPUBTUF
½*GZPVSSFDJQFDBMMTGPSQSFDPPLFEQBTUB°6/%&3$00,JU ½"EEDPPLFESJDFUPSFDJQFTEVSJOHMBTUIPVSPGDPPLJOH
*NQPSUBOU(VJEFMJOFT
½5IF4MPX$PPLFSTIPVMEBMXBZTCFBUMFBTUIBMGGVMMGPSCFTUDPPLJOHSFTVMUT
IPXFWFSUIF4MPX$PPLFSTIPVMEOFWFSCFNPSFUIBOUISFFRVBSUFSTGVMMPSBCPVU ½JODIDNGSPNUIFUPQSJN
½#FDBVTFUIF4MPX$PPLFSIFBUTBOEDPPLTBUMPXUFNQFSBUVSFTGPPETIPVMECF
BUSPPNUFNQFSBUVSFCFGPSFJUHPFTJOUPUIFDPPLFS*GUIFGPPEJTSFGSJHFSBUPS UFNQFSBUVSFIFBUJUPOUIFIJHITFUUJOHGPSBCPVUIPVSTUPIFBUUIFDPOUFOUTUP'$ CFGPSFDIBOHJOHUPUIFMPXTFUUJOH
½*GGPPETBSFUPCFDPPLFEUIFOFYUEBZJOUIFDFSBNJDQPUEPOPUTUPSFJOUIFSFGSJHFSBUPS
PWFSOJHIU
½"OZMFGUPWFSGPPETIPVMECFSFNPWFEGSPNUIFDFSBNJDQPUBOETUPSFEJOQMBTUJDDPOUBJOFSTVQ
UPEBZTPSGSP[FOGPSGVUVSFVTF
½/&7&3VTFUIF4MPX$PPLFSUPSFIFBUGPPEBTQPUFOUJBMMZIBSNGVMCBDUFSJBDPVMEEFWFMPQ
EVSJOHUIFTMPXDPPLJOHQSPDFTT3FNPWFGPPEGSPNUIFDFSBNJDQPUBOESFIFBUJOBIFBUTBGF DPOUBJOFSPOBTUPWFUPQPSJOBOPWFOPSNJDSPXBWF3FUVSOGPPEUPUIFDFSBNJDQPUBOE LFFQXBSNJOBOPWFODPWFSJOHXJUIGPJMJGEFTJSFE%0/05VTFUIFHMBTTMJEJOBOPWFO %0/05QMBDFUIFDFSBNJDQPUPOBTUPWFUPQPSJOBNJDSPXBWF
½%POPUQMBDFUIFDFSBNJDQPUEJSFDUMZPOBUBCMFPSDPVOUFSUPQ ½%POPUBEEGSP[FOGPPETVDIBTNFBUPSWFHFUBCMFTUP4MPX$PPLFSEJTIFT)FBUUPSPPN
UFNQFSBUVSFCFGPSFBEEJOH
½'PSGPPETBGFUZSFBTPOTXIPMFDIJDLFOTTIPVMEOPUCFDPPLFEJOB4MPX$PPLFS5IFZNBZ
OPUSFBDITBGFUFNQFSBUVSFJOUIFQSPQFSBNPVOUPGUJNF
½8IFODPPLJOHNFBUJUJTSFDPNNFOEFEUPTFUUIFVOJUUP)JHIGPSPOFIPVSBOEUIFOSFEVD
JOHUIFIFBUUP-PX
½"WPJETVEEFOUFNQFSBUVSFDIBOHFT3FBMMZDPMEGPPEPSXBUFSDBODSBDLBIPUDFSBNJDQPU ½/FWFSIFBUUIFDFSBNJDQPUXIFOJUJTFNQUZ
½%POPUUPVDITJEFTPG4MPX$PPLFSDFSBNJDQPUPS4MPX$PPLFSCBTFXIJMFGPPEJTDPPLJOH ½"MXBZTVTFQPUIPMEFSTPSPWFONJUUTXIFOSFNPWJOHUIFMJEPSDFSBNJDQPUGSPNUIFCBTF
BGUFSDPPLJOH

N


N

N
 
4VHHFTUFE'PPET
.FBUT #FF  7F $IPPTFDVUTUIBUBSFGVMMPG¿BWPVSBOECFOF¾UGSPNCSBJTJOH
½"SNQPUSPBTU ½#FFGCSJTLFUPSDPSOFECFFGCSJTLFU ½#FFGTIPSUSJCT ½#PUUPNSPVOESPBTU ½$IVDLPSSVNQSPBTU ½$IVDLTIPVMEFSTUFBL ½7FBMTIBOLT
1PS -FTTUFOEFSDVUTXPSLCFTU°UIFMFBO²OFXHFOFSBUJPOQPSL³NBZCFDPNFESZXIFO
DPPLFEJO4MPX$PPLFS
½#PTUPOCVUUSPBTU ½1PSLTIPVMEFSQJFDFT ½4BVTBHFT ½$PVOUSZTUZMFQPSLSJCTCPOFJO ½1PSLTIPVMEFSPSCMBEFSPBTU
-C$IPPTF¿BWPVSGVMDVUTUIBUCFOF¾UGSPNCSBJTJOHUPUFOEFSJ[F
½-BNCTIPVMEFS ½-BNCTUFXNFBU ½-BNCTIBOLT
1PV SZ #FTUDIPJDFEBSLNFBU°CPOFJOBOETLJOMFTT#SFBTUNFBUDBOCFDPNFESZJO
UFYUVSFJGDPPLFEUPPMPOH
½$IJDLFOPSUVSLFZMFHTBOEUIJHITSFNPWFTLJOUPSFEVDFGBU
(F(BNFHFOFSBMMZUFOETUPCFMFTTUFOEFSTPJUJTQFSGFDUGPSUIF
4MPX$PPLFS
½7FOJTPOSPBTUTPSTUFXNFBU ½1IFBTBOUEVDLUIJHITBOEMFHT
 
N
4 F #F F FT .J DF F VT  ½4QJOBDI(SVZoSF"SUJDIPLF%JQ  ½.VMMFE$JEFS 
 ½*SJTI0BUNFBM 
4PV  4 P T  ½4QBOJTI#FBO4PVQXJUI$IPSJ[P  ½$BSBNFMJ[FE0OJPO4PVQ   ½4BVTBHF-FOUJM4PVQXJUI5PSUFMMJOJ  ½$MBTTJD4QMJU1FB4PVQ 
 ½5PNBUP4PVQ
 ½#SPXO#FFG4UPDL  ½$IJDLFO4UPDL
 ½3PBTUFE7FHFUBCMF4UPDL
4UFX $ J J   ½8IJUF$IJMJXJUI$IJDLFO  ½#FFG$IJMJGPSB$SPXE   ½)FBSU4NBSU5VSLFZ$IJMJ   ½.FEJUFSSBOFBO4FBGPPE4UFX  ½4FBGPPE$IJMJ &UFF 4 DF  ½$IJDLFO$BDDJBUPSF  ½$IJDLFOXJUI$MPWFTPG(BSMJD 
 ½#BSCFDVF#FFG#SJTLFU  ½#BSCFDVF4BVDF  ½%JMMFE1PU3PBTU  ½/FX&OHMBOE4IPSU3JCT   ½$PSOFE#FFGXJUI7FHFUBCMFT   ½1VMMFE1PSL#BSCFDVF   ½#SBJTFE7FBM4IBOLT  ½1FOOF-BTBHOB  ½3FE#FBOT4BVTBHF   ½.BDBSPOJXJUI'PVS$IFFTFT  ½5PNBUP4BVDF
DPOUJOVFE
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Recipes

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4J F%J F   ½/FX1PUBUPFTXJUI3PTFNBSZ   ½"MNPTU#BLFE1PUBUPFT  ½8BSN#BLFE1PUBUP4BMBE  ½.BTIFE1PUBUP1JF   ½1BSUZ1PUBUPFT  ½#VUUFSOVU4RVBTI.VTISPPN4DBMMPQ 
 ½3BUBUPVJMMF 
 ½3PBTUFE#FFU4BMBE  ½4UFXFE(SFFO#FBOTBOE5PNBUPFT   ½4XFFU1PUBUPFT"QQMFT  ½7FHFUBCMF5JBO  ½8JME.VTISPPN3BHPVU 
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45"35&34#&7&3"(&4.*4$&--"/&064
4QJOBDI(SVZoSF
"SUJDIPLF%JQ
16 ounces frozen spinach
(one bag), thawed
2 cans [15 ounces (425 g) each]
quartered artichoke hearts, drained
16 ounces reduced fat cream cheese, cut
into 1-inch (2.5 ml) pieces
¼ cup (62 ml) evaporated fat-free milk,
not reconstituted
3 ounces (85 g) Gruyère, shredded 1 garlic clove, finely chopped 1 ounce (28 g) shallot, finely chopped 2 ounces (57 g) Parmesan, grated ½ teaspoon (2 ml) Tabasco®or other hot
sauce (use more or less to taste)
5IFTMPXDPPLFSJTUIFQFSGFDUWFTTFMUPCBLFPVSWFSTJPOPGUIJTPMETOBDLGBWPVSJUF
UPGFFEBDSPXEFTQFDJBMMZXIFOZPVSPWFOJTCVTZXJUIUIFSFTUPGUIFNFBM
.BLFTBCPVURVBSUT-
Brush a 2-quart (1.9 L) soufflé dish lightly with olive oil or coat with cooking spray. Place the spinach in a clean, dark kitchen towel and squeeze until all liquid is removed; reserve. Place the artichoke quarters in a towel and squeeze gently to
remove excess liquid (do not squeeze too hard); reserve.
Place the cream cheese and evaporated milk in a large bowl. Using a hand-held mixer on medium speed, beat until creamy and smooth. Add the Gruyère, garlic, shallot, and two-thirds of the Parmesan; stir on low speed. Add the reserved artichoke hearts and hot sauce; stir on low speed to blend. Transfer the mixture to the prepared dish; sprinkle with remaining Parmesan.
Place the cooking rack in the Cuisinart®Slow Cooker. Place the filled soufflé dish
on the rack.
Cover and press the On/Off button to turn the unit on. Set time to 3 hours and press High; slow cooker will automatically switch to Warm when cooking time has elapsed. Dip should be puffed and bubbly when done. Serve hot with crackers or sliced French bread.
Nutritional information per serving [2 tablespoons (10 ml)]:
Calories 61 (59% from fat) • carb. 3g • pro. 4g • fat 4g • sat. fat 2g
•chol. 9mg • sod. 192mg • calc. 95mg • fiber 1g

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.VMMFE$JEFS
4 quarts (3.8 L) fresh unpasteurized
apple cider
6 slices peeled, fresh ginger, each
about the size of a quarter
4 whole cinnamon sticks
1 whole orange, unpeeled, sliced ½ cup (125 ml) brown sugar 1½ teaspoons (7 L) whole cloves 1 teaspoon (5 ml) whole allspice berries
.BLFTRVBSUT-
Place all ingredients in the ceramic pot of the Cuisinart®Slow Cooker. Stir to mix.
Cover and press the On/Off button to turn the unit on. Set time to 3 hours and press Low; Slow Cooker will automatically switch to Warm after cooking time has elapsed. Strain out orange slices and spices if desired. Ladle into mugs to serve.
Nutritional information per serving [½ cup (125 ml)]:
Calories 67 (0% from fat) • carb. 17g • pro. 0g • fat 0g • sat. fat 0g
•chol. 0mg • sod. 5mg • calc. 14mg • fiber 0g
45"35&34#&7&3"(&4.*4$&--"/&064 45"35&34#&7&3"(&4.*4$&--"/&064
*SJTI0BUNFBM
cooking spray 2 cups (500 ml) steel-cut Irish Oatmeal
2 quarts (1.9 L) water 1 teaspoon (5 ml) kosher salt
.BLFTTFSWJOHT
Lightly coat the interior of the ceramic pot of the Cuisinart®Slow Cooker with
cooking spray. Place oatmeal, water and salt in the pot; stir. Cover and press the On/Off button to turn the unit on. Set time to 3 hours and press Low; slow cooker
will automatically switch to Warm after cooking time has elapsed. Notes: For a fruity oatmeal add chopped dried fruits such as apples, pears, plums, apricots,
peaches, cherries or cranberries; about 1 to 2 tablespoons (15-30 ml) per serving. For Cinnamon Irish Oatmeal, add 1 to 2 teaspoons (5-10 ml) dried cinnamon
before cooking
Nutritional information per serving [about 7
/8cup (200 ml)]:
Calories 152 (16% from fat) • carb. 27g • pro. 5g • fat 2g • sat. fat 1g
•chol. 0mg • sod. 172mg • calc. 5mg • fiber 4g
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N
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40614450$,4
4QBOJTI#FBO4PVQ
XJUI$IPSJ[P
½ pound (225 g) dried chickpeas
(garbanzo beans)
1 ham hock [12 ounces (340 g)] or left-
over ham bone
12 ounces new potatoes [1 to 1½-inch
(2.5-3.75 cm) size], halved or quartered
3 teaspoons (15 ml) olive oil, divided
8 ounces (228 g) onions, chopped ½ teaspoon (2 ml) saffron threads 2 garlic cloves, peeled and chopped 8 cups (2 L) water 12 ounces (340 g) chicken or turkey
chorizo, chopped (hot sausage,
crumbled or kielbasa, chopped)
.BLFTDVQT-
Soak chickpeas overnight in water to cover by 3 inches (7.5 cm). Drain and rinse. Place in ceramic pot of Cuisinart®Slow Cooker with ham hock or ham bone and
potatoes. Heat 2 teaspoons (10 ml) oil in 12-inch (30 cm) Cuisinart®skillet over medium
heat. Add onions; cook 2 to 3 minutes to soften. Stir in saffron and garlic. Cook 2 to 3 minutes longer. Add onion mixture to slow cooker with 8 cups (2 L) water.
Cover and press the On/Off button to turn the unit on. Set time to 2 hours and press High. Once time elapses set timer again for 6 hours and press Simmer; Slow Cooker will automatically switch to Warm after cooking time has elapsed. Heat remaining 1 teaspoon (5 ml) oil in same skillet over medium-high heat. Brown chorizo, drain; stir into soup. Slow cook on Low for 45 minutes. If the soup seems too thick, add some more water.
Nutritional information per serving [1 cup (250 ml)]:
Calories 103 (18% from fat) • carb. 17g • pro. 4g • fat 2g • sat. fat 0g
•chol. 0mg • sod. 12mg • calc. 40mg • fiber 6g
40614450$,4
$BSBNFMJ[FE0OJPO4PVQ
4 pounds (1.8 kg) onions, peeled
and sliced
2 tablespoons (30 ml) unsalted butter,
melted
2 tablespoons (30 ml) extra virgin olive
oil
1½ teaspoons (7 ml) kosher salt
2 tablespoons (30 ml) unbleached
all-purpose flour
1 tablespoon (15 ml) brown sugar 6 cups (1.5 L) meat stock (half chicken
and half beef is fine), hot
2 tablespoons (30 ml) Port
.BLFTTFSWJOHT
Combine onions, butter, olive oil and salt in the ceramic pot of the Cuisinart®Slow
Cooker. Cover and press the On/Off button to turn the unit on. Set time for one hour and press High. Once time elapses, reset time for 5 hours and press Low to cook until nicely browned. Stir every hour so the onions colour evenly. When onions are done, sprinkle in flour and sugar. Cook on Low for 30 minutes, stirring occasionally. Add hot stock and cook on High for one hour. Reduce to Low for 2 hours longer. Stir in Port. Serve soup with slices of toasted French bread, topped with melted Parmesan cheese.
Nutritional information per serving [¾ cup (188 ml) without cheese]:
Calories 190 (31% from fat) • carb. 27g • pro. 6g • fat 7g • sat. fat 2g
•chol. 8mg • sod. 636mg. • calc. 53mg • fiber 3g
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40614450$,4
4BVTBHF-FOUJM
4PVQXJUI5PSUFMMJOJ
1 tablespoon (15 ml) extra virgin olive
oil
2 pounds (1 kg) turkey or chicken
Italian sausage links
12 ounces (340 g) mushrooms, cleaned
and quartered
1½ cups (375 ml) dried brown lentils,
rinsed and drained
12 ounces (340 g) yellow onions, peeled
and chopped
12 ounces (340 g) carrots, peeled,
thickly sliced
2 garlic cloves, peeled and chopped 1 tablespoon (15 ml) basil 2 teaspoons (10 ml) thyme 1 ounce (28 g) sun-dried tomatoes
(not in oil), slivered
6 cups (1.5 L) low-sodium chicken stock
or broth
9 ounces (255 g) cheese filled tortellini
(refrigerated)
.BLFTDVQT-
Heat the olive oil in a Cuisinart®12-inch (30 cm) nonstick skillet over medium-high
heat. When hot, add the sausage in a single layer and brown evenly on all sides, about 10 minutes. Remove and let cool. Add the mushrooms to the same pan and cook to brown, about 3 to 4 minutes. When the sausage is cool enough to handle, cut into ½-inch (1.25 cm) slices. Place the lentils in the ceramic pot of the Cuisinart®Slow Cooker. Add the chopped
onions, carrots, garlic, browned mushrooms, basil, and thyme; stir to combine. Sprinkle the mixture with the sun-dried tomatoes and top with the sausage and any accumulated juices. Add the chicken stock. Cover and press the On/Off button to turn the unit on. Set time to 2 hours and press High. Once time elapses, reset time to 5 hours and press Simmer; Slow Cooker will automatically switch to Warm when cooking time has elapsed. Forty-five minutes before serving, reset the temperature to High – if soup is very thick, add up to 2 cups (500 ml) water. After 15 minutes, add the tortellini. Cover and cook for an additional 30 minutes, until the tortellini are cooked and tender. Serve with freshly grated Parmesan cheese.
Nutritional information per serving [1 cup (250 ml), without cheese]:
Calories 312 (31% from fat) • carb. 30g • pro. 24g • fat 11g • sat. fat 3g
•chol. 51mg • sod. 1015mg • calc. 96mg • fiber 6g
40614450$,4
$MBTTJD4QMJU1FB4PVQ
2 garlic cloves, peeled 8 ounces (227 g) onion, peeled and
chopped
1 celery rib, top off, cut into 1-inch
(2.5 cm) pieces
12 ounces (340 g) all-purpose potatoes,
peeled and cut into 3-inch (7.5 cm) lengths
12 ounces (340 g) carrots, peeled and
peeled and cut into 3-inch (7.5 cm) lengths
1 pound (454 g) green split peas, rinsed 6 cups (1.5 L) chicken stock (page 24) 1 12-ounce (340 g) ham hock
(or roasted turkey leg)
1 teaspoon (5 ml) freshly ground
pepper
1 tablespoon (15 ml) thyme
¼ cup (63 ml) dry sherry
.BLFTTFSWJOHT
In Cuisinart®Food Processor, with motor running, drop garlic through feed tube and
finely chop. Add onion and celery; pulse 7-8 times to chop. Transfer to ceramic pot of a Cuisinart™ Slow Cooker. Replace processor blade with 4-mm slicing disc. Fit potatoes into large feed tube and slice. Repeat with carrots. Add to Slow Cooker. Add peas, stock, ham hock, pepper and thyme. Cover and press the On/Off button to turn the unit on. Set time for
1hour and press High. Once time elapses reset time for 7 to 8 hours and press Low;
Slow Cooker will automatically switch to Warm until ready to serve. Remove ham hock, discard bone, chop meat, and return to soup. Stir in sherry before serving. Note: If you do not have a Food Processor, you may chop and slice the vegetables by hand.
Nutritional information per serving [1 cup (63 ml)]:
Calories 135 (4% from fat) • carb. 23g • pro. 8g • fat 1g • sat. fat 0g
•chol. 3mg • sod. 378mg • calc. 34mg • fiber 6g
 

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N
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N
40614450$,4
5PNBUP4PVQ
4 cans [14 ounces (397 g) each] diced
tomatoes, juices drained
3 garlic cloves peeled, and chopped 1 large onion, peeled, and chopped 2 medium carrots, chopped 2 medium celery stalks, tops removed,
chopped
4 cups (1 L) chicken or vegetable stock
1 bay leaf 1 teaspoon (5 ml) dried basil ½ teaspoon (2 ml) thyme
.BLFTTFSWJOHT
Place tomatoes, garlic, onion, carrots and celery in the ceramic pot of the Cuisinart®
Slow Cooker. Add the stock, bay leaf, basil, and thyme. Cover and press the On/Off button to turn the unit on. Set time for 6 hours and press Simmer, until vegetables are tender. Slow cooker will automatically switch to Warm when cooking time has elapsed. Serve as is for a rustic soup, or purée with a Cuisinart®Hand Blender or blender for a
more refined one.
Nutritional information per serving [1 cup (250 ml)]:
Calories 58 (2% from fat) • carb. 12g • pro. 3g • fat 0g • sat. fat 0g
•chol. 0mg • sod. 437mg • calc. 51mg • fiber 4g
40614450$,4
#SPXO#FFG4UPDL
2½ pounds (1.13 kg) beef and/or veal
bones
1 pound (454 g) beef chuck or other
stew beef, in 1-inch (2.5 cm) cubes
2 large carrots, peeled, cut into 3-inch
(7.5 cm) lengths
2 ribs celery, cut into 3-inch (7.5 cm)
lengths
2 large onions, peeled and quartered
2 tablespoons (30 ml) olive or
vegetable oil
6 chives 6 sprigs parsley 6 sprigs thyme 3 garlic cloves 12 peppercorns
.BLFTDVQT-
Preheat oven to 425° F (218°C). Arrange bones, beef cubes, and vegetables in a shallow roasting pan. Drizzle with oil and toss to coat. Roast for 25 minutes, then
turn and roast for an additional 25 minutes. Tie chives, parsley and thyme into a bundle using butcher’s twine. Transfer browned bones, meat, and vegetables to the ceramic pot of the Cuisinart®
Slow Cooker. Add bundle of herbs, garlic cloves and peppercorns. Cover with 8 cups (2 L) cold water. Cover and press the On/Off button to turn the unit on. Set time to 2 hours and press High. Once time elapses, reset time to 5 hours and press Simmer; Slow Cooker will automatically switch to Warm when cooking time has elapsed. Strain, reserving stock; discard solids. Cover and refrigerate. Fat will solidify and come to the top. Remove and discard fat. Keep stock refrigerated until ready to use, up to 5 days, or freeze. Hint: Freeze in 1-cup (250 ml) amounts to have ready to thaw and use.
Nutritional information per serving [ 1 cup (250 ml)]:
Calories 17 (1% from fat) • carb. 18g • pro. 38g • fat 2g • sat. fat 0g
•chol. 0mg • sod. 20mg • calc. 14mg • fiber 0g
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N
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N
40614450$,4
$IJDLFO4UPDL
4 pounds (1.8 kg) chicken wings
and/or backs
2 medium onions, peeled and quartered 2 celery stalks, cut into 2-inch (5 cm)
lengths
2 carrots, peeled, cut into 2-inch (5 cm)
lengths
2 leeks, trimmed, halved lengthwise,
cleaned
2 parsnips, peeled, cut into 2-inch
(5 cm) lengths
2 bay leaves 12 black peppercorns 3 sprigs parsley 3 sprigs thyme 10 cups (2.5 L) water
.BLFTDVQT-
Rinse chicken and drain. Place in ceramic pot of Cuisinart®Slow Cooker along
with the onion, celery, carrots, leeks, parsnips, bay leaves, peppercorns, parsley, and thyme. Add water. Cover and press On/Off button to turn unit on. Set timer to 3hours and press High. Once time elapses reset time to 4 hours and press Simmer; Slow Cooker will automatically switch to Warm again when cooking time
has elapsed. Strain, discarding the chicken bones, meat, skin, vegetables, and herbs. Pass through a fine mesh strainer to remove small bits. Cover and refrigerate. When chilled and congealed, remove chicken fat and discard or reserve for another use. Chicken stock will keep for 3 days in the refrigerator, or can be frozen for up to 6months.
Hint: Freeze chicken stock in 1-cup (250 ml) containers to use as needed. For Brown Chicken Stock: Brown stock requires the step of roasting, but adds depth of flavour to the stock. Use this method (using turkey wings) to make Brown Turkey Stock ahead for holiday meals. Preheat oven to 400°F (205°C). Place wings in a Cuisinart®Roasting Pan. Roast in
preheated oven for about 30 minutes, until nicely browned. Add vegetables, stir and roast for an additional 10 to 15 minutes, until vegetables are browned. Proceed
with recipe.
Nutritional information per serving [1 cup (250 ml)]:
Calories 15 (0% from fat) • carb. 1g. • pro. 1g • fat 0g • sat. fat 0g
•chol. 0mg • sod. 80mg • calc. 0mg • fiber 0mg
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3 large carrots, peeled, cut into 3-inch
(7.5 cm) lengths
2 celery stalks, cleaned, cut into 3-inch
(7.5 cm) lengths
2 leeks, roots removed, trimmed to in-
clude 2 inches (5 cm) of green, cut in
half lengthwise and cleaned
2 large onions [6 ounces (168 g) each],
peeled, quartered
2 parsnips, peeled, cut into 3-inch
(7.5 cm) lengths
2 large red or yellow bell peppers, cored,
seeded and quartered
8 ounces (227 g) portobello
mushrooms, cleaned, sliced
4 garlic cloves 2 tablespoons (30 ml) extra virgin
olive oil
6 sprigs fresh thyme 6 fresh chives 12 peppercorns
.BLFTDVQT-
Preheat oven to 450°F (232°C). Arrange vegetables and garlic on large baking sheet with sides or in shallow roasting pan. Drizzle with olive oil and toss to coat complete- ly
. Place pan in oven and roast for 25 minutes. Turn vegetables and roast an addition-
al fifteen minutes. Tie thyme and chives together into a bundle using butcher’s twine.
Transfer the roasted vegetables and accumulated juices, scraping up and including the flavorful browned bits from the pan, to the Cuisinart®Slow Cooker. Add the
bundle of herbs, peppercorns, and 8 cups ( 2 L) water. Cover and press the On/Off button to turn the unit on. Set the time to 6 hours and press Low; Slow Cooker will automatically switch to Warm when cooking time has elapsed. Strain vegetables from stock and discard. Cover and refrigerate stock until ready to use.
Nutritional information per serving [1 cup (250 ml)]:
Calories 15 (0 from fat) • carb. 3g • pro. 0g • fat 0g • sat. fat 0g
•chol. 0g • sod. 530mg • calc. 2mg • fiber 1g
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1 pound (454 g) white beans cooking spray 1 tablespoon (15 ml) good quality
olive oil
2 cups (500 ml) chopped onions 1 tablespoon (15 ml) chopped garlic 5 cups (1.25 L) low-sodium chicken
stock
1½ pounds (680 g) chicken breast meat,
cut into 1-inch (2.5 cm) cubes
¾ cup (188 ml) prepared salsa verde
(from a jar)
2 teaspoons (10 ml) ground cumin 1½ teaspoons (7 ml) oregano 1 teaspoon (5 ml) coriander 1 teaspoon (5 ml) kosher salt 1 teaspoon (5 ml) freshly ground
white pepper
2 jalapeño peppers, cored, seeded
and minced (optional)
2 cup (500 ml) cut white or yellow corn,
(thawed if frozen)
8 lime wedges
.BLFTTFSWJOHTDVQT
Pick over beans and discard any stones or bits of dirt. Soak beans overnight (8 hours) in water to cover by 3 inches (7.5 cm). Drain and rinse. Lightly coat the interior of the ceramic pot of the Cuisinart®Slow Cooker with
cooking spray.
Heat oil in a Cuisinart®10-inch (25 cm) skillet over medium heat. Add onions and
garlic. Cook until onions are soft, about 5 minutes; transfer to pot. Place stock, beans and chicken in Slow Cooker. Add salsa, cumin, oregano, coriander, salt, pepper and jalapeños. Cover and press the On/Off button to turn the unit on. Set time to 3 hours and press High. Once time elapses, reset time to 4 hours and press Simmer; Slow Cooker will automatically switch to Warm again when cooking time has elapsed. One half hour before serving, turn heat to High; stir in corn. Serve with wedge of lime. Hint: Sliced or diced avocado makes a good garnish for White Chicken Chili.
Nutritional information per serving [1 cup (250 ml)]:
Calories 390 (13% from fat) • carb. 45g • pro. 40g • fat 5g • sat. fat 1g
•chol. 65mg • sod. 570 mg • calc. 145mg • fiber 15g
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#FFG$IJMJGPSB$SPXE
cooking spray 2 teaspoons (10 ml) good quality
olive oil
1½ pounds (680 g) onions, peeled and
finely chopped
6 garlic cloves, peeled and minced 2 teaspoons (10 ml) kosher salt ½ teaspoon (2 ml) freshly ground
pepper
3 pounds (1.36 kg) lean ground beef
2 tablespoons (30 ml) chili powder 1½ tablespoons (22 ml) oregano 1½ tablespoons (22 ml) cumin 1 tablespoon (15 ml) paprika
1 red pepper, cored, seeded, chopped 1 green pepper, cored, seeded, chopped 1 yellow pepper, cored, seeded, chopped 2 cans [14 ounces (397 g) each] diced
tomatoes, juices drained, separated
2 cans [3 ounces (85 g) each] tomato
paste, salt-free
3 tablespoons (45 ml) red wine vinegar 3 cans [15–16 ounces (424 - 454 g)
each] beans, drained, rinsed and drained again (i.e., black beans, pinto beans and/or red kidney beans)
.BLFTTFSWJOHT<DVQNM>
Lightly coat the interior of the ceramic pot of the Cuisinart®Slow Cooker with cook-
ing spray. Heat a Cuisinart®12-inch (30 cm) nonstick skillet over medium-high heat
and add 1 teaspoon (5 ml) olive oil; sauté onions and garlic until soft. Season with ½teaspoon (1 ml) salt and ¼ teaspoon (1 ml) pepper. Place in ceramic pot.
In the same skillet, heat another teaspoon of oil; cook ground beef until brown, breaking up clumps with the back of a spoon. Stir in remaining salt and pepper, chili powder, oregano, cumin and paprika; cook over low heat until spices are fragrant. Transfer meat mixture to slow cooker. Add sliced red, green, and yellow peppers. Stir in diced tomatoes, tomato paste and red wine vinegar.
Cover and press the On/Off button to turn the unit on. Set time to 10 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. One hour before serving, turn heat to High. Stir in beans and slow cook until heated through.
Nutritional information per serving:
Calories 267 (20% from fat) • carb. 28g • pro. 26g • fat 6g • sat. fat 2g
•chol. 49mg • sod. 330mg • calc. 90mg • fiber 7g
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2 tablespoons (30 ml) extra virgin olive
oil, divided
4 pounds (1.8 kg) lean ground turkey
(7% fat)
6 garlic cloves, peeled and finely
chopped
1½ pounds (680 g) Spanish onions, peeled
and chopped
2 tablespoons (30 ml) chili powder 1 tablespoon (15 ml) ground cumin 1½ teaspoons (7 ml) ground allspice 1½ teaspoons (7 ml) ground cinnamon 1½ teaspoons (7 ml) ground coriander
1½ teaspoons (7 ml) oregano 2 cans [14 ounces (425 g) each] diced
tomatoes
1 red bell pepper, cut into 1½ x ¼-inch
(3.75 x 0.6 cm) strips
1 yellow bell pepper, cut into
1½ x ¼-inch (3.75 x 0.6 cm) strips
1 cup (250 ml) low-sodium chicken
stock
2 tablespoons (30 ml) wine vinegar 1 bay leaf 1 teaspoon (5 ml) kosher salt
.BLFTBCPVUDVQT-
Heat one teaspoon (5 ml) olive oil in a Cuisinart®12-inch (30 cm) skillet over
medium-high heat. Add ¹⁄³of the turkey to the pan and cook until brown, breaking
up clumps with the back of a spoon, about 7 minutes. Transfer to the ceramic pot of the Cuisinart®Slow Cooker. Brown the remaining meat in two more batches each
with one teaspoon (5 ml) of oil. Heat the remaining one tablespoon (15 ml) of oil over medium heat in the same pan; add the garlic and onion and cook until translucent and softened, about 5 minutes. Add chili powder, cumin, allspice, cinnamon, coriander, and oregano; cook over low heat until fragrant, about 5 minutes. Transfer onion mixture to the Slow Cooker. Stir in diced tomatoes, peppers, chicken stock, wine vinegar, bay leaf and kosher salt. Cover and press the On/Off button to turn the unit on. Set time to 6 hours and press Low; Slow Cooker will automatically switch to Warm when cooking time has elapsed. Serving Suggestion: Serve with chili condiments – shredded lowfat Cheddar or
Monterey Jack cheese, diced avocado, chopped tomato, chopped onions, chopped peppers and warm cornbread.
Nutritional information per serving [1 cup (250 ml)]:
Calories 323 (51% from fat) • carb. 10g • pro. 30g • fat 18g • sat. fat 5g
•chol. 78mg • sod. 301mg • calc. 68 mg • fiber 3g
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½ pound (227 g) small new potatoes,
skin on, whole
4 garlic cloves, peeled and minced 2 large onions, peeled, cut into
quarters, with root ends intact
(to hold them together)
2 tablespoons (30 ml) extra virgin
olive oil
2 cans [14 ounces (397 g) each] diced
tomatoes, juices drained
1 can [6 ounces (170 g)] salt-free
tomato paste
1 cup (250 ml) clam juice or fish stock 1 cup (250 ml) dry white wine or
vermouth
1 teaspoon (5 ml) saffron 1 teaspoon (5 ml) dried basil
1 bay leaf ½ teaspoon (2 ml) fennel seeds ¼ teaspoon (1 ml) peppercorns 5 whole sprigs of fresh parsley
(stems and leaves)
1 small fennel bulb [8 ounces (227 g),
top off, cut into ½-inch (1.25 cm) slices
18 mussels, scrubbed and debearded if
necessary
12 jumbo shrimp, peeled, deveined, left
whole with tail on
12 sea scallops, cut in half horizontally ¾ pound (340 g) white fish, such as
scrod, cut into 2-inch ( 5 cm) pieces
½ cup (125 ml) chopped parsley leaves grated zest of one orange
.BLFTTFSWJOHT
Place potatoes, garlic, onion and olive oil in ceramic pot of the Cuisinart®Slow
Cooker; stir gently to combine. Add tomatoes, tomato paste, clam juice, wine, saffron and dried basil. Place bay leaf, fennel seeds, peppercorns and parsley sprigs in a
5x 5-inch (12.5 x 12.5 cm) square of cheesecloth (or coffee filter) and tie securely
with kitchen twine. Add to pot. Cover and press the On/Off button to turn the unit on. Set time for 2 hours and press High. Once Slow Cooker switches to Warm set time for 3 hours and press Simmer. Once time elapses, reset time for 3 hours and press Simmer; the Slow Cooker will automatically switch to Warm when cooking time has elapsed. At this point the sauce can rest on Warm until one hour before serving. Raise heat to High, then add fennel slices; cook another 30 to 40 minutes. Add mussels, shrimp, scallops and fish. Continue to cook about 10 to 15 minutes, or until mussels are open, shrimp are pink, scallops and fish are opaque. Garnish with chopped parsley and orange zest. Ladle stew directly from the pot into warm soup bowls. Serve with crusty bread on the side.
Nutritional information per serving:
Calories 407 (16% from fat) • carb. 32g • pro. 48g • fat 7g • sat. fat 1g
•chol. 187mg • sod. 582mg • calc. 155mg • fiber 5g
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3 cups (750 ml) chopped onion 6 garlic cloves, peeled and chopped 2 jalapeño peppers, seeded and chopped 1 red pepper, seeded and chopped 1 green pepper, seeded and chopped 2 tablespoons (30 ml) chili powder 1 tablespoon (15 ml) oregano 2 teaspoons (10 ml) ground cumin 1 teaspoon (5 ml) ground coriander 1 tablespoon (15 ml) extra virgin
olive oil
2 cans [14 ounces (397 g) each] diced
tomatoes with juice
2 cans [6 ounces (170 g) each] chopped
clams, drained, ½ cup (125 ml) juice reserved
2 tablespoons (30 ml) cornmeal
1 pound (454 g) large shrimp, peeled
and deveined
1 pound (454 g) large sea scallops,
tough muscle removed
¾ pound (340 g) halibut (or other firm
white fish), cut into 1-inch (2.5 cm) pieces
1 pound (454 g) mussels, rinsed and
debearded
½ cup (125 ml) chopped fresh cilantro
.BLFTTFSWJOHT
Combine onions, garlic, jalapeño peppers, red pepper, green pepper, chili powder, oregano, cumin, and coriander with the olive oil in ceramic pot of the Cuisinart®
Slow Cooker. Stir in diced tomatoes and ½ cup (125 ml) clam juice. Cover and press the On/Off button to turn the unit on. Set timer to 4 hours and press Low; the Slow Cooker will automatically switch to Warm until you are ready to finish cooking. Turn heat to High and stir in cornmeal; cover and cook 15 minutes. Add chopped clams, shrimp, scallops, and halibut; stir gently. Place mussels on top. Cook on High for 1 minute or until shrimp are pink and mussels have opened. Garnish with fresh chopped cilantro.
Nutritional information per serving:
Calories 358 (16% from fat) • carb. 16g • pro. 58g • fat 6g • sat. fat 1g
•chol. 213mg • sod. 440mg • calc. 161mg • fiber 3g
&/53c&44"6$&4
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12 ounces (340 g) yellow onion, peeled
and cut vertically into ½-inch (1.25 cm) thick slices
1 green bell pepper, cored, seeded, cut
lengthwise into ½-inch (1.25 cm) thick slices
1 red bell pepper, cored, seeded, cut
lengthwise into ½-inch (1.25 cm) thick slices
1 yellow bell pepper, cored, seeded,
cut in ½-inch (1.25 cm) thick slices lengthwise
5 garlic cloves, peeled
2 cans [15 ounces (425 g) each] diced
tomatoes, drained, juices discarded
¼ cup (63 ml) tomato paste
¼ cup (63 ml) white vermouth or other
dry white wine
1½ teaspoons (7 ml) oregano 1 teaspoon (5 ml) basil 1 teaspoon (5 ml) kosher salt ½ teaspoon (2 ml) freshly ground black
pepper
3 pounds (1.36 kg) bone-in, skinless
chicken thighs
½ cup (125 ml) unbleached,
all-purpose flour
2 tablespoons (30 ml) extra virgin
olive oil
8 ounces (227 g) portobello mushrooms,
cut into ½-inch (1.25 cm) thick slices
1 bay leaf
.BLFTUPTFSWJOHT
Place the onions, peppers, garlic, drained tomatoes, tomato paste, vermouth, oreg- ano, basil, salt and pepper in a large bowl. Toss gently to combine. Trim chicken
thighs of visible fat. Toss in flour to coat lightly – discard excess flour. Heat one tablespoon (15 ml) olive oil in a 12-inch (30 cm) Cuisinart®nonstick skillet over
medium-high heat. Add half the chicken and cook over medium-high heat for
3minutes on each side until brown. Transfer to a plate and repeat with the remain-
ing chicken. Add the remaining tablespoon (15 ml) olive oil and cook the portobello
mushrooms in a single layer until golden brown on each side, about 3 minutes per side. Add the browned portobello mushrooms to the vegetable mixture. Arrange half the chicken thighs in the ceramic pot of the Cuisinart®Slow Cooker.
Top with half the vegetable mixture. Repeat layers. Tuck bay leaf into the centre of the mixture. Cover and press the On/Off button to turn the unit on. Set time to 8 hours and press Low; Slow Cooker will automatically switch to Warm when cooking time has elapsed. Remove and discard bay leaf before serving.
Nutritional information per serving ( based on 6 servings):
Calories 599 • (37% from fat) • carb. 25g • pro. 61g • fat 23g
•sat. fat 6g • chol. 204mg • sod. 571mg • calc. 93mg • fiber 5g
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4 pounds (1.8 kg) chicken thighs
(about 16), skinless, bone-in
2 teaspoons (10 ml) herbes de Provence ¼ teaspoon (1 ml) red pepper flakes 1 teaspoon (5 ml) kosher salt ½ teaspoon (2 ml) freshly ground
black pepper
1 tablespoon (15 ml) fresh lemon juice 1 tablespoon (15 ml) extra virgin
olive oil
Cooking spray 40 cloves garlic, peeled ½ cup (125 ml) celery stalk, sliced 1 cup (250 ml) sliced onion and/or shal-
lots
½ cup (125 ml) white vermouth or
dry white wine
¼ cup (62 ml) low-sodium chicken stock freshly chopped parsley
.BLFTTFSWJOHT
In a large bowl, combine the chicken thighs, herbes de Provence, red pepper flakes, salt, pepper, lemon juice and olive oil. Lightly coat the interior of the ceramic pot of the Cuisinart®Slow Cooker with cooking spray. Layer seasoned chicken, garlic, celery
and onions in pot. Pour in wine and chicken stock. Cover and press the On/Off
button to turn the unit on. Set time to 8 hours and press Low; Slow Cooker will
automatically switch to Warm when cooking time has elapsed.
Serve with chopped parsley for garnish.
Nutritional information per serving (based on 8 servings):
Calories 399 (43% from fat) • carb. 9g • pro. 44g • fat 19g • sat. fat 5g
•chol. 153mg • sod. 311 • calc. 66mg • fiber 1g
&/53c&44"6$&4
#BSCFDVF#FFG#SJTLFU
1 beef brisket, approximately
4-4½ pounds (1.8 - 2 kg)
2 tablespoons (30 ml) light or dark
packed brown sugar
2 teaspoons (10 ml) Worcestershire
sauce
2 teaspoons (10 ml) freshly ground
black pepper
1 teaspoon (5 ml) garlic powder
1 teaspoon (5 ml) kosher salt 1 teaspoon (5 ml) dry mustard 1 teaspoon (5 ml) liquid smoke 2 medium onions, peeled, cut into
½-inch (1.5 cm) slices
½ cup (125 ml) lager or ale 2 cups [(500 ml) more to taste]
Barbecue Sauce, page 35, or
purchased BBQ sauce
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.BLFTTFSWJOHT
Trim fat cap on top of brisket to ¹⁄8-inch (0.3 cm) thickness. Do not remove it all –
it helps to keep the brisket tender and moist. Combine the brown sugar, Worcester-
shire, pepper, garlic powder, salt, dry mustard, and liquid smoke. Rub all over the
brisket. If time allows, cover and refrigerate overnight to marinate. Make a single layer of the sliced onions in the bottom of the ceramic pot of the Cuisinart®Slow Cooker. Add the lager. Place the coated brisket on top. Cover and
press the On/Off button to turn the unit on. Set time to 10 to 12 hours and press Low; Slow Cooker will automatically switch to Warm setting. Remove the brisket, onions and cooking juices from the Slow Cooker and place in a shallow pan. Cover and refrigerate. One hour before serving, remove brisket from refrigerator. Preheat oven to 375°F (190°C). Remove hardened fat and discard. Remove brisket from cooking liquid. Strain liquid from onions and reserve for another use [you will have about 2 cups (500 ml). This may be frozen – it is very good to use in soups]; discard onions.
Slice meat thinly [¹⁄8-inch (0.3 cm) thick slices] while cold.*
Reassemble and place in roasting pan/baking dish. Spread 2 cups (500 ml) Barbecue Sauce evenly over the reassembled roast. Cover pan with lid or foil and place in
preheated oven for 30 to 40 minutes, until heated through. Serve hot.
Alternatively the meat can be sliced thickly, then shredded using fingers or two forks. Stir in sauce and reheat until it just bubbles. After reheating, the Barbecue Beef may be placed in the Slow Cooker on Low for 1 hour, then turned to Warm when cooking time has elapsed. *Thin slices will be easy to achieve using a Cuisinart®Electric Knife.
Nutritional information per serving (based on 12 servings):
Calories 229 (31% from fat) • carb. 14g • pro. 25g • fat 8g • sat. fat 2g
•chol. 72mg • sod. 496mg • calc. 38mg • fiber 1g
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2 teaspoons (10 ml) unsalted butter 1 cup (250 ml) finely chopped onion 1 garlic clove, peeled, finely chopped 2 cups (500 ml) tomato ketchup 1 cup (250 ml) water ¼ cup (63 ml) tomato paste (salt-free) ¼ cup (63 ml) cider vinegar ¹⁄³cup (83 ml) molasses ¹⁄³cup (83 ml) honey 2 tablespoons (30 ml) Worcestershire
sauce
2 tablespoons (30 ml) soy sauce,
low-sodium
1 tablespoon (15 ml) prepared
horseradish
1 tablespoon (15 ml) chili powder
(heat level to taste)
2 teaspoons (10 ml) instant espresso
powder
1½ teaspoons (7 ml) dry mustard
1-2 teaspoons (5 - 10 ml) liquid smoke
(to taste)
½-1 teaspoon (2 - 5 ml) hot sauce such
as Tabasco®
.BLFTDVQT-
Melt the butter in a Cuisinart®3¾-quart (3.5 L) saucepan over medium heat. Add
onion and garlic; cook over medium heat until softened and opaque, about 3 to 4minutes – do not brown. Add ketchup, water, tomato paste, vinegar, molasses,
honey, Worcestershire sauce, soy sauce, horseradish, chili powder, instant espresso, and dry mustard. Stir to blend. Bring the mixture to a boil. Reduce heat and simmer,
uncovered over low heat, about 50 to 60 minutes. Stir in liquid smoke and hot sauce
to taste. Cool and refrigerate in a covered container until ready to use. May also be frozen.
Nutritional information per serving [¼ cup (63 ml)]:
Calories 127 (7% from fat) • carb. 29g • pro. 2g • fat 1g • sat. fat 0g
•chol. 1g • sod. 988mg • calc. 79mg • fiber 1g
&/53c&44"6$&4
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¹⁄³cup (83 ml) unbleached, all-purpose
flour
½ teaspoon (2 ml) kosher salt ¼ teaspoon (1 ml) freshly
ground pepper
4 pounds (1.8 kg) beef roast, rump,
chuck or arm cut
2 teaspoons (10 ml) vegetable oil 3 tablespoons (45 ml) Dijon-style
mustard
3 onions, peeled and cut into eighths
3 carrots, peeled and sliced into
1-inch (2.5 cm) pieces
2 celery stalks, with tops, cut into
1-inch (2.5 cm) pieces
2 garlic cloves, peeled 1½ teaspoons (7 ml) dill seed 1 teaspoon (5 ml) peppercorns ¼ cup (63 ml) beef stock, low-sodium 1 tablespoon (15 ml) red wine vinegar Sauce
cooking juices from beef
3 tablespoons (45 ml) unbleached,
all-purpose flour
1 teaspoon (5 ml) Dijon-style mustard 1 teaspoon (5 ml) dill weed ½ cup (125 ml) lowfat sour cream
.BLFTTFSWJOHT
Combine flour with salt and pepper. Coat beef with flour mixture, shaking off excess. Heat oil in a Cuisinart®12-inch (30 cm) skillet over medium-high heat; brown beef
on all sides. Transfer to platter or cutting board; cool for a few moments. Rub mustard evenly over all sides of the beef.
Place onions, carrots, celery, garlic, dill seed and peppercorns in the ceramic pot of the Cuisinart®Slow Cooker. Top with the mustard-coated beef. Pour in stock and
vinegar. Cover and press the On/Off button to turn the unit on. Set time to 10 to 12 hours and press Low; Slow Cooker will automatically switch to Warm when
cooking time has elapsed.
Remove beef, transfer to storage container, strain and discard vegetables. Pour cooking juices over beef; cover and refrigerate overnight. One hour before serving, remove beef (reserve juices), and cut off visible fat. Place in a small roasting pan and reheat at 325°F (165°C) for 30 to 45 minutes. Strain cooking juices into a Cuisinart®
2¾-quart (2.6 L) saucepan; discard fat. Add flour, mustard and dill; stir over medium heat until sauce comes to a boil and thickens. Remove from heat, cool briefly and stir in sour cream. Taste for seasoning and add ¼ teaspoon (1 ml) salt if desired. Cut meat into thin slices; pour some sauce over the top and pass the rest in a sauceboat.
Nutritional information per serving (based on 8 servings):
Calories 226 (23% from fat) • carb. 16g .• pro. 9g • fat 3g • sat. fat 1g
•chol. 6mg • sod. 420mg • calc. 53mg • fiber 2g
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&/53c&44"6$&4
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½ cup (125 ml) unbleached,
all-purpose flour
1 teaspoon (5 ml) kosher salt ½ teaspoon (2 ml) freshly
ground pepper
4-4½ pounds (1.8 - 2 kg) short ribs 1 tablespoon (15 ml) vegetable oil 1 pound (454 g) onions, peeled and
cut into ½-inch dice
1 pound (454 g) carrots, peeled and
halved lengthwise
1 pound (454 g) new red potatoes,
skin on, cut into 1 to 1½-inch
(2.5 - 3.75 cm) cubes
½ pound (227 g) turnips, peeled and cut
into ½-inch (1.25 cm) dice
½ cup (250 ml) prepared horseradish 1 cup (125 ml) beef stock
.BLFTTFSWJOHT
Combine flour, salt and pepper. Coat short ribs with this mixture. Heat oil in a Cuisinart®12-inch (30 cm) skillet over medium-high heat. Brown ribs and transfer
them to a plate to cool a bit. Pour off fat, add onions and cook 1 minute; stir and scrape up all brown bits. Combine with carrots, potatoes and turnips. Coat short ribs with horseradish. Place in the ceramic pot of the Cuisinart®Slow
Cooker. Cover with onions, carrots, potatoes and turnips. Pour in stock. Cover and press the On/Off button to turn the unit on. Set time to 6 hours and press Low; Slow Cooker will automatically switch to Warm when cooking time has elapsed. Strain pan juices or use a fat mop to remove fat.
Nutritional information per serving:
Calories 771 (58% from fat) • carb. 26 • pro. 56 • fat 50g • sat. fat 20g
•chol. 106mg • sod. 588mg • calc. 87mg • fiber 6g
&/53c&44"6$&4
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First Cooking cooking spray 4 pounds (1.8 kg) corned beef,
first cut (flat)
2 onions, peeled and cut into 2-inch
(5 cm) pieces
2 carrots, peeled and cut into 2-inch
(5 cm) pieces
2 celery stalks with tops, cut into 2-inch
(5 cm) pieces
5 whole parsley sprigs 1 bay leaf 1 teaspoon (5 ml) peppercorns 6 cups (1.5 L) water
To Finish Sauce ¹⁄³cup (83 ml) orange marmalade
¹⁄³cup (83 ml) Dijon-style mustard 2 tablespoons (30 ml) real maple syrup
(not pancake syrup) or honey
Vegetables 1 pound (454 g) onions, peeled, cut in
half through root end
8 carrots, peeled, cut into large
serving pieces
4 celery stalks, cut into serving pieces 2 pounds (908 g) new potatoes, skins
on, cut into serving pieces
1½ pounds (680 g) cabbage cut
lengthwise through the root end into 8
pieces
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Lightly coat the interior of the ceramic pot of the Cuisinart®Slow Cooker with cook-
ing spray. Rinse the corned beef with fresh water. Place it in the pot with the onions, carrots, celery, parsley, bay leaf and peppercorns. Pour in water to cover. Cover and press the On/Off button to turn the unit on. Set time to 8 hours and press Low; Slow Cooker will automatically switch to Warm when cooking time has elapsed. When meat is done, transfer to a resealable container with the vegetables and cooking liquid. Cover and refrigerate overnight. The meat can stay like this for up to
two days. When you are ready to finish the corned beef, preheat oven to 375°F (190°C). Remove meat from cooking liquid; cut off and discard any visible fat. Strain liquid to
degrease juices. Discard vegetables; reserve liquid. Combine marmalade, mustard and maple syrup in a small bowl; spread or brush over the top and sides of meat. Set meat in small roasting pan; heat about 30 to
45 minutes, brushing meat with glaze once or twice.
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